Hi! We had beef, Iberico pork and BBQ chicken events over the last few days and with the big FIFA match coming up tomorrow, I sent Vic over to Captain White’s, our local fishmonger in Oxon Hill across the River.

(US MNFT, 2026)

The EU is traditionally a dominant force in what they call “futball,” so I thought a big one pan meal I could get done by kick-off and would be festive and easily cleaned up. Not that I am going to do that part. Paella is to Spain what barbecues mean for so many of us on this side of the Atlantic, so it is appropriate.

At its core, ‘paella’ means a special occasion for watch-turnovers, Production breakfasts or family gatherings. To say there is a simple way to define paella would be impossible. Paella-like dishes have been documented as far back as the time of the Romans and are said to have been brought to Spain by Muslim North Africans, as they brought rice with them.

Most culinary historians have agreed that paella is rooted in Valencia, Spain, and that is where this recipe originates.

The presentation of the paella buffet is just as important as the taste. Arranging colorful garnishes like lemon wedges, fresh herbs, and roasted peppers around the paella dish will enhance the visual appeal and add extra flavor.

To complement the meal, go for a great Spanish red wine from Rioja and a crispy baguette or fresh Margherita bread. A light salad is also recommended when serving paella, as it will help to balance the pronounced creaminess.

Tomorrow’s Galley Plan

The pan goes in the middle of the table. The lemon wedges go around the edge. Everyone serves themselves, and no one leaves hungry. That’s the point of paella—and not a bad way to watch a futball match, either.

—Deirdre

Copyright 2026 Vic Socotra
www.vicsocotra.com